Cut the chicken into bite-sized strips. Mix all the ingredients for the marinade in a bowl and thoroughly toss the chicken strips in it.
Cook the noodles in salted water until al dente, drain and rinse briefly under cold water. Quarter the pak choi and cut into strips, cut the carrots into fine strips and slice the spring onions into rings. Set aside some of the spring onion rings for garnishing. Heat a little rapeseed oil in a wok until very hot and stir-fry the chicken strips vigorously on all sides; remove and set aside. Now stir-fry the vegetables at the same temperature, stirring continuously. Add a little more oil if necessary. After about 5 minutes, fold in the remaining marinade and the meat along with the juices that have been released. Finally, add the noodles and heat everything through for about 5 minutes, stirring continuously. Serve garnished with the spring onion rings.